Assistant Manager

Shepherd and Sims, an American Brasserie, is looking for an Assistant Manager with comparable experience in serving and bartending.  Looking for part-time but may be able to offer full time eventually.  Mainly floor management duties.   SUMMARY The manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Manager reports to the General Manager of The Hot Behind You Hospitality Management Group and to ownership.   ESSENTIAL FUNCTIONS Primary responsibilities include:   General   Oversee and manage all areas of the restaurant and make final decisions on matters of importance   Financial   Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs   Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures     Food Safety and Planning   Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas   Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances   Responsible for ensuring consistent high quality of food preparation and service   Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards   Estimate food and beverage costs. Work with General Manager and Owners for efficient provisioning and purchasing of supplies (This includes department heads such as bar managers and kitchen managers). Supervise portion control and quantities of preparation to minimize waste. (if assigned)   Estimate food needs, place order with distributors, and schedule the delivery of fresh food and supplies (if assigned)   Must be ServSafe certified   Will uphold all ServSafe guidelines   Guest Service   Ensure positive guest service in all areas. Respond to complaints, take any and all appropriate actions to turn dissatisfied guests into return guests   Adhere to the Customer Complaint Manual that is part of the Training Manual when dealing with customer complaints   Operational Responsibilities   Ensure that proper security procedures are in place to protect employees, guests and company assets   Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured   Follow through with all accident claims with the Workman’s Comp Insurance Company   Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness   Investigate and resolve complaints concerning food quality and service   Personnel   Provide direction to employees regarding operational and procedural issues   Use standards of the approved Employee Manual by owners to manage employees   Use approved Training Manual when training new hires   Review and Complete all new-hire paperwork according to Federal and California State Laws   Properly document employee infractions of Employee Manual, training procedures, or company policy   Properly discipline employee infractions of Employee Manual, training procedures, or company policy   Manager will also adhere to the approved manuals   Conduct orientation and oversee the training of new employees   Develop employees by providing ongoing feedback, establishing performance expectations by conducting performance reviews   This includes on-going training of steps of service, food, and wine knowledge   May be asked to prepare schedules and ensure that the restaurant is staffed for all shifts   Community Involvement   Provide strong presence in local community and high level of community involvement by restaurant and personnel   PERSONAL REQUIREMENTS   Self-discipline, initiative, leadership ability and outgoing   Pleasant, polite manner and a neat and clean appearance   Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards   Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems   Must possess good communication skills for dealing with a diverse staff – Be clear in communication without being condescending.   Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities   Ability to determine applicability of experience and qualifications of job applicants   ACCOUNTABILITIES   Keeps General Manager and Owners promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action   Reports matters of theft, misconduct and sexual harassment to General Manager or Owners immediately   Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with The Table policies and procedures.   Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness   At all times provides a favorable image of The Table Restaurant and its sister properties, Forthright Oyster Bar and Kitchen, and The Vesper   Maintaining cleanliness and organization of storage room   Follows through with task projects   Performs other duties and responsibilities as required or requested.   Supervision of Others   10 - 25+ employees each shift   WORKING CONDITIONS   Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours)   Ability to perform all functions at the restaurant level, including delivery when needed May include morning, evening and after hours work   Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion   Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment  

Created: 2025-09-23